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Something you didn’t know about mustard

Cooking is a great hobby. Professional cookers might be the happiest people in the world. Though, after a hard-working day the only thing they want is to rest away from the kitchen. The Casino Bizzo can help them to chill and rest, even during some pauses at work. We are going to share some interesting facts about mustard. 

Mustard is both a herb used in salads and one of the world’s most popular condiments made from the powdered, defatted seeds of the same plant. It comes from the cabbage family. The Greek name Sinapis consists of two roots sinos (harm) and opis (vision), which clearly describes its action – tears flow.

Historical Facts

Mustard seeds as spice have been used since ancient times by the Hindus and Greeks, Jews, and the inhabitants of Ancient Sumer. An interesting fact happened in 33 BC. e. The mighty king Darius sent a challenge to Alexander the Great in the form of a bag of sesame seeds, which symbolised the countless hordes of Persian troops; in response, Alexander sent Darius a small bag of mustard seeds, making it clear that his army, although smaller in number, would be “hotter” soldiers.

Different Mustard

It was from black mustard that the famous light Dijon mustard was made in France. Now it accounts for more than half of the entire world’s production of mustard seasoning. However, for the production of Dijon mustard, seeds are often used not from black, but from Indian mustard. It is historically incorrect. To prepare Dijon mustard, the powder of peeled seeds is diluted not with water and not with vinegar, but with white wine or verjus. That is the sour juice of unripe grapes.

Sarpet mustard seeds are almost round, odourless, with a sharp taste. The Himalayas are considered their homeland. It has been cultivated for a long time in India. The British sometimes call this mustard “brown”. Since the 18th century, this type of mustard has been well-known in Russia because of the German colonists. They settled in the Volga region, namely in Sarepta, not far from Tsaritsyn. In 1810, Sarepta mustard gained access to the royal table, for which Alexander I awarded the breeder with a gold watch. The import of mustard from England was stopped. Sarepta mustard is still the most common mustard in Russia. It is sold both in the form of mustard powder and in the form of ordinary table mustard.

Today, Creole mustard, created in the US state of Louisiana by immigrants from Germany, occupies a special place in world cuisine. This spicy condiment is made from Indian (Sarepta) mustard seeds marinated in vinegar. It is mixed with grated horseradish. Chinese mustard is also made from these seeds. It has a very expressive taste and is considered the spiciest.

White mustard or English is another popular type of mustard native to the Mediterranean. It is widely distributed in Europe, the USA, and Canada. From its light yellow or brownish seeds, almost round, odourless, with a sharp taste that occurs under the influence of moisture, mustard seasonings are made in the USA, Germany, and England. By the 17th century, the city of Tewkesbury became the recognised centre for the production of English mustard, where balls of mustard powder were produced – before use they were mixed with apple juice, cider, or vinegar. Among the popular brands is Colman’s.

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